What will this subject enable me to do?
Design and Technology will enable students to think creatively and imaginatively to enable them to design and make products that solve real and relevant problems within a variety of contexts. It is an inspiring, rigorous and practical subject that encourages students to consider their own wants and needs, as well as those of others. Design and Technology makes links with many other areas of the curriculum such as Mathematics, Science, Engineering, Computing and Art. Pupils learn how to become resourceful in transferring their knowledge and skills across these areas.
Department Staff
C Harrison
Head of Department – Food and Textiles
J Guy
Teacher – Food and Textiles
T Jarvis
Food and Textiles Technician
C Randle
Head of Department – Design Technology and Construction
L Maddison
Teacher
M Ellis
Teacher – Product Design
L Townsend
Design Technology Technician
Keystage 3
Throughout KS3 pupils will study all the material areas of technology – Food, textiles and product design.
| Year | Skills | Assessment |
| Food | ||
| 7 | Throughout Year 7 pupils will learn about the importance of hygiene and health and safety within the kitchen. Through a range of practical and written tasks pupils will learn about each of the food groups and how to develop meals using foods from these. Pupils will cook a range of different products using the key pieces of equipment within the kitchen, for example the oven, grill and hob. | Practical assessment |
| 8 | In Year 8 pupils will continue to build on practical skills learnt in year 7 through a range of more complex dishes. In theory lessons, they will look at different factors that affect the foods people eat, as well as carrying out food science experiments. | Practical assessment |
| 9 | During Year 9 lessons pupils will study 2 units in Food to look at the different options available at KS4. They will complete a Food preparation and nutrition unit looking in-depth at where food comes from and factors that affect the food we eat, for example production processes, climate and seasons while continuing to develop their practical skills and knowledge. They will also complete a Hospitality and Catering unit looking at different types of establishments, job roles and contracts. In both units they will continue to build on skills learnt in y8 to prepare them for KS4. | Practical assessment |
| Textiles | Pupils combine practical and technological skills through creative thinking to design and manufacture a variety of products while reflecting on fashions of past and present. | |
| 7 | During Year 7 pupils will design and make a key ring and pillow case. They will use a range of hand sewing techniques and learn how to use a sewing machine. | Practical assessment |
| 8 | In Year 8, pupils will be introduced to the sewing machine. They will learn a range of different seams and practice these. They will then make a mastectomy cushion to donate to the local hospital for patients to take home. | Practical assessment |
| 9 | We currently do not teach this in Year 9 | Practical assessment |
| Product design | ||
| 7 | In Year 7, students are introduced to workshop safety and core practical skills. They develop confidence using tools and equipment through a passive amplifier project using timbers, learning to safely use the pillar drill, belt sander and a range of hand tools. Pupils also rotate through a plastics project, where they explore sustainable plastic use and gain an introduction to CAD, helping them understand how digital design links to manufacturing. | Practical assessment |
| 8 | In Year 8, students build on their workshop experience by developing advanced woodworking skills, learning and applying wood joints to manufacture a trinket box. They also rotate onto a further CAD project, where they refine and develop their 2D design skills. | Practical assessment |
| 9 | In Year 9, pupils explore smart materials, modern materials, and composites, learning about their properties and real-world uses. They also study sustainable energy generation, completing a real-world application task. Alongside this, students rotate onto another timbers project, further developing their skills with more complex wood joints to create a bird feeder. | Practical assessment |
Homework will be set and will comprise of a range of tasks to support the learning that is done in the lessons. Tests and spelling tests may also be set to build on the knowledge learnt in lessons.
Keystage 4
| Unit | Content | Assessment |
| GCSE DT – EDEXCEL 9-1 | ||
| Component 1 | Main theory for the course: The impact of new and emerging technologies How energy is generated and used to power systems Developments in modern, smart, technical textiles and composite materials. The function of mechanical devices to produce movement The function of electronic systems such as sensors The use of programmable components The categorisation of metals, timbers, papers and boards, polymers and textiles Investigate past and present companies to inform design Use of different design strategies Record and justify design ideas. | 50 % 1 hour 45 minute exam 100 marks |
| Component 2 | Practical Theory for the course: Investigate Design Make Evaluate This is a design and make portfolio based on a contextual challenge released by the exam board the year before they begin. | 50 % NEA 100 Marks |
| GCSE Food Preparation and Nutrition GCSE AQA Grade 1-9 | ||
| Component 1 | Main theory for the course: Food, nutrition and health Food science Food safety Food choice Food provenance. The range of food and ingredients | 50 % 1 hour 45 minute exam 100 marks |
| Component 2 | Task 1 – food investigation 30 marks Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Task 2 – food preparation assessment 70 marks Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. | 50 % NEA |
| BTEC Tech award in Construction | ||
| Component 1 | Construction Technology | Written exam |
| Component 2 | Construction in Practice | Interal Coursework / Externally moderated |
| Component 3 | Construction and Design | Interal Coursework / Externally moderated |
| Hospitality and Catering | ||
| Unit 1 : The Hospitality and Catering industry | Hospitality and catering provision How hospitality and catering providers operate Health and safety in hospitality and catering Food safety in hospitality and catering | 1 final examination which is 1 hour 20 minutes long worth 40% |
| Unit 2 : Hospitality and catering in action | The importance of nutrition Menu planning The skills and techniques of preparation, cooking and presentation of dishes Evaluating cooking skills | This unit Is internally assessed through controlled assessment. The assessment contributes 60% to the overall qualification grade. An assignment brief will be provided by WJEC, which will include a scenario and several tasks. The assignment brief will be set annually by WJEC |
Homework and support
Homework will be set and will comprise of tasks related to learning from the lesson, theory revision and online exam questions. Food ingredients will be placed on there each week.
Keystage 5
Year 12 and 13 students will study Edexcel AS and A level Design and Technology – Product Design
| Unit | Content | Assessment |
| Component 1 | Principles of Design and Technology Topic 1: Materials Topic 2: Performance characteristics of materials Topic 3: Processes and techniques Topic 4: Digital technologies Topic 5: Factors influencing the development of products Topic 6: Effects of technological developments Topic 7: Potential hazards and risk assessment Topic 8: Features of manufacturing industries Topic 9: Designing for maintenance and the cleaner environment Topic 10: Current legislation Topic 11: Information handling, Modelling and forward planning Topic 12: Further processes and techniques. | Written examination: 2 hours 30 minutes 50% of the qualification 120 marks |
| Component 2 | NEA – Independent design and Make project Part 1: Identifying and outlining possibilities for design Identification and investigation of a design possibility, investigation of client/end user needs, wants and values, research and production of a specification o Part 2: Designing a prototype Design ideas, development of design idea, final design solution, review of development and final design and communication of design ideas o Part 3: Making a final prototype Design, manufacture and realisation of a final prototype, including tools and equipment and quality and accuracy o Part 4: Evaluating own | Non-examined assessment 50% of the qualification 120 marks |
| Unit | Content | Assessment |
| KS5 Food - Year 12 | In year 12 pupils will complete 2 units of work assessed through coursework and external examination. This looks at meeting nutritional needs of specific groups so pupils can demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts. Throughout the year, there will also be a focus on practical sessions to meet the needs of individuals. | Assessment through external examinations in May/June |
| KS5 Food - Year 13 | In year 13, pupils compete another 2 units of work. One unit is Ensuring Food is Safe to Eat. This develops pupils understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. The second unit will focus on Current Issues in Food Science and Nutrition. This will allow pupils the opportunity to study subjects of particular interest or relevance, building on previous learning and experiences. | Assessment through external examinations in May/June |